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Mix the dry spices in a bowl. In a saute pan, toast the spices for several minutes until fragrant. Toast the whole arbol chilies in the same pan as well.
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On a large flat pan, place the butternut squash pieces and top with the 2 tbsp of butter, cut into small pieces. Evenly distribute the butter on top of the squash and season with salt and pepper.
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Roast the squash in a preheated 375F oven for an hour until fork tender.
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In a large sauce pot, heat the vegetable oil and add the onions, cooking for about 5 minutes. Add half of the spice mixture and stir to coat the onions.
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Add the red chili paste, garlic, and arbol chilies and saute until fragrant, about a minute.
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Puree the squash in a food processor or mash by hand.
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Add the pureed squash, coconut milk, chicken stock, and the rest of the spices (adding more of each to taste). Stir to combine and bring to a low boil and cook for several minutes.
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Turn down the heat to low, cover and cook for about 40 minutes.
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Garnish with cilantro, coconut milk, and serve.